Chicken Turnovers

Original Ingredients

• cold roast chicken
• a little water and gravy, or a piece of butter
• salt and pepper
• a small tablespoonful of sifted flour dissolved in a little water
• plain pie-crust
• cold water

Original Instructions

1. 1

   Chop cold roast chicken very fine

2. 2

   Put it into a saucepan, place it over the fire, moisten it with a little water and gravy, or a piece of butter

3. 3

   Season with salt and pepper

4. 4

   add a small tablespoonful of sifted flour dissolved in a little water

5. 5

   heat all through and remove from the fire to become cool

6. 6

   When cooled roll out some plain pie-crust quite thin, cut out in rounds as large as a saucer

7. 7

   wet the edge with cold water and put a large spoonful of the minced meat on one-half of the round

8. 8

   fold the other half over and pinch the edges well together

9. 9

   then fry them in hot drippings or fat a nice brown

10. 10

    They may also be cooked in a moderate oven